Onion – Long – Utah Yellow Sweet Spanish
$1.00
120 in stock
Onion – ‘Long – Utah Yellow Sweet Spanish’
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Growing Temp 50°F – 75°F
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Days to Maturity 100-120 days
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Onion – ‘Long – Utah Yellow Sweet Spanish’
-
Growing Temp 50°F – 75°F
-
Days to Maturity 100-120 days
Ease of Cultivation and excellent flavor: Utah Yellow Sweet Spanish onions are renowned for their large size and sweet, mild flavor. This long onion variety is relatively easy to grow, making it an ideal choice for both novice and experienced gardeners. They thrive in a variety of soil types and can be used in numerous culinary applications, adding sweetness and depth to salads, salsas, and cooked dishes.
Direct Sowing: For direct sowing, plant seeds outdoors in early spring once the soil temperature reaches at least 50°F. Sow the seeds 1/4 inch deep and 1 inch apart in rows that are spaced 12-18 inches apart. Germination typically occurs within 7-14 days. Once the seedlings emerge, thin them to 4-6 inches apart to provide adequate space for bulb growth. Ensure the soil remains consistently moist and manage weeds to minimize competition for nutrients.
Early Sowing for Seedlings: To give your onions a head start, sow seeds indoors 8-10 weeks before the last expected frost date. Use seedling trays filled with quality potting mix, placing one or two seeds per cell. Maintain a temperature of 65-75°F for optimal germination. Once the seedlings have developed several true leaves and the risk of frost has passed, transplant them into the garden, spacing them 4-6 inches apart in rows 12-18 inches apart. Water well after transplanting and apply mulch to help retain moisture and control weeds.
Harvesting: To determine when Utah Yellow Sweet Spanish onions are ready for harvest, watch for signs of maturity such as yellowing leaves and tops that begin to fall over. They are typically ready to harvest around 100-120 days after planting, when the bulbs are fully formed and firm. Gently lift the onions from the ground using a garden fork or by hand, and allow them to cure in a dry, well-ventilated area for a couple of weeks before storing. For the best flavor, harvest before extreme heat or heavy rainfall occurs.
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